Spring break is here and while our weather hasn’t exactly been cooperating, we are still ready to get outside and enjoy what Mother Nature has brought us. For spring break I didn’t want to be cooped up in the house any longer and I made play dates with friends for almost every single day.

Not only that, but Summer has started Spring soccer this week and she is so excited because it is her first time playing soccer. I loved watching her at practice tonight. She seemed so in her element and like she knew just what to do. She wasn’t afraid to get in there and get the ball and it was awesome to watch!

Not sure if your kids are the same, but my kiddos are asking about their next meal or snack while they’re eating the first thing. One thing they love no matter if we are just hanging out at home, at the park or on our way to soccer practice is Pepperidge Farm Goldfish.

We’ve been at the park several days, went to our neighbors for brunch, been to the fish hatchery, gone for walks in our neighborhood and tomorrow we will be doing some more fun exploring in our own city. What are your favorite things to do outdoors with your family?

It is a rainy day here in the Pacific NorthWest and sometimes I might complain about that but not today. Today I am grateful for this rain and watching is wash away some of this insane snow we have had that doesn’t want to go away!

That is why today I wanted to share this Crock pot Chicken Tater Tot Casserole with you.

It is so easy to make and it is a perfect warm meal to have on a cooler rainy day.

The ingredients are few, which I love, and with in just a few hours you’ll have a yummy dinner.

I started with spraying the inside of the crockpot with non stick cooking spray and cover the bottom with tater tots.

Add half of the bacon bits

Then a layer of cheese.

Now add in your diced chicken

Next you’ll add another layer of cheese and then tater tots

Add the rest of the bacon bits

And top with cheese.

Turn on the crockpot and let it cook!

Then enjoy every last bite!

1 32 oz. bag frozen tater tots

1 3 oz. bag bacon pieces

1lb boneless, skinless chicken breasts, diced

2 cups shredded cheddar cheese

3/4 cup milk

salt & pepper

Spray your crockpot with cooking spray

Cover the bottom of the crockpot with tater tots

Sprinkle with half of the bacon bits

Top with a layer of the shredded cheese

Add diced chicken on top

Layer of shredded cheese

Top with the rest of the tater tots

Add the last of the bacon bits and shredded cheese

Pour milk over the top.

Cover and cook on low about 4 hours.

We are tater tot casserole lovers but this was really a fun change from how I normally make it with hamburger!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias #BalancedMealsMadeEasy Starting from the beginning of the year I really have been working hard to work out and pay more attention to what I eat. Finding balance in my life. One of my problem times is right in the middle of the day when my husband is at work and kids are at school/napping. I find myself checking out the fridge or pantry for something to snack on.And if you have been around my blog for any time, you know I am all about making things easier for myself and my family. Prepping meals ahead of time is definitely one way I have made things easier.I headed to my local Fred Meyer (You can also get it from Kroger) to grab the Rubbermaid® Balance™ Meal Kit. Right now you can find it on sale for a limited time from $19.99 to $14.99.I love this kit for many reasons- like the recipe book that comes with it that contains 35 recipes. I have already made a couple of different recipes from it!The Rubbermaid® Balance™ Meal Kits are healthy well-balanced meals made easy. I love that it takes the guess work out for me. What is not to love with a quick and easy, all in one solution? No need to measure food, the containers are labeled and it is easy and convenient to transport.

Now it is time to make a delicious meal! I know that like so many of you it is hard to put yourself first and make sure you are eating the right food for your body. But I am working hard on that. Finding balance can be hard but something finally clicked in my head that if I am not healthy, how can I keep up with my energetic kids?

I started with salmon, asparagus and sweet potatoes. Lightly brushed with olive oil and seasoned with salt and pepper.

Added minced garlic

And sprinkled with Parmesan cheese.

Place in the oven for 20 minutes and when you take it out you have an amazing dinner. I made this for my husband and I and set the third serving aside for my lunch the next day.

I even made some couscous to go along with it. It was a perfectly balanced dinner that I felt great about eating.

Salmon (3 fillets)

asparagus (1 bunch)

sweet potatoes (2)

salt and pepper

minced garlic (5 cloves)

olive oil (1 tbsp)

Parmesan cheese (1/4 cup)Preheat oven to 400°Lay Salmon, asparagus and diced sweet potatoes out on a cookie sheet and mat. (pictured above is only about 1/2 of one sweet potato. I cooked the rest without cheese afterwards.)
Lightly brush everything with olive oil
Season with salt and pepper
Add minced garlic
Sprinkle with Parmesan cheese
Bake for 20 minutes
Serve immediately

I packed the rest away and it was perfect for the next day. Picking Summer up from preschool and just a short while later dropping Tyler off for kindergarten doesn’t leave a lot of time for lunch so I’m glad I was able to get it ready ahead of time! Go grab your Rubbermaid® Balance™ Meal Kits from your local Kroger your Fred Meyer today!

And make sure to check out Rubbermaid on Facebook and on Instagram @Rubbermaid

Now you know how I am finding balance and my favorite thing about the Rubbermaid® Balance™ Meal Kits is that it makes it easy to pack a healthy, well-balanced meal, what is your favorite thing about it?

When I first saw Zucchini Tots, I was totally intrigued. I love tater tots but obviously it is frowned upon to eat them all the time. So I wanted to make these ASAP and I did just that.

These are so easy to make and are done in just a short amount of time. Then you’ll be enjoying these zucchini tots like I am!

After you shred your zucchini, it is important that you try and get out as much of the water that you can. They will hold together better if you do and you get a nice crispy outside if there is less water. I used a cheesecloth, however, you could use a clean towel. Really it’ll do the trick! Place the zucchini on the middle of the cloth and squeeze into a ball and squeeze the water our over a bowl or the sink.

Then you are going to mix all of your ingredients together until well blended.

I sprayed my mini muffin tin with non stick cooking spray then filled up each of the little tins to the top.

Next, you’ll pop these little babies right in the oven and bake for about 15 – 20 minutes. You want to get them nice and brown on the top!

Then pop them out of the tins and enjoy every delicious bite!

2 cups grated zucchini (about 1 large zucchini)

onion, minced (1/2 small)

shredded sharp cheddar (1/2 cup)

grated Parmesan (1/2 cup)

2 eggs

1 tsp garlic powder

salt & pepper

Preheat oven to 400°

Grate the zucchini and use a cloth to get out as much of the water as you can. (the more you can get out the better!)

Add all additional ingredients into a large bowl and mix well.

Spray a mini muffin pan with a non-stick spray. You could alternatively shape these into tots and place on a baking sheet.

Fill the muffin tin with the mixture, and bake for 15-20 mins or until the tops have turned golden.

As a result, these are one of my favorite snacks because they are so delicious! Let me know if you give them a try!

I love finding new fun recipes that I don’t feel bad about eating. And this Southwest Spaghetti Squash is right up my alley!

Last year I discovered my love for spaghetti squash and have made many recipes since, like Pesto chicken stuffed spaghetti squash, that was delicious! I have found that I love adding black beans to everything that I can and this is a favorite now for sure!

I used green chilies, corn, black beans…. Yum, I am getting hungry!

And I also added some salsa!

After baking my spaghetti squash I flipped them over and using a fork I loosened everything up a bit.

I took some of the squash out and mixed it in with my bowl, just to make sure it was all mixed together well and then add the filling all back into the squash bowl.

1 medium sized spaghetti squash

olive oil

1 can black beans, drained and rinsed

Diced Green Chilies, 1 small can

1 C Salsa

1/4 C red onion, chopped

1 C frozen corn

1 teaspoon cumin

salt & pepper

1 C shredded cheddar cheese

Start with cutting your squash in half and drizzle just a little olive oil on it. Place on a baking sheet cut side down. Bake on 375 for about 30 minutes, but depending on the size of your squash it might need to cook for an extra 10 or so minutes.

Remove from oven and shred the inside a bit- I do this so the squash can be mixed in with the other ingredients.

Put all other ingredients into the squash bowl and mix it up a bit. I put some half of the shredded cheese into the mixture and save half to put on the top.

Bake for additional 15 minutes to get the cheese nice and bubbly.

Topped with cheese and baked and you’ll be in spaghetti squash heaven!

I'm Kate. I'm a wife and stay at home mom of three great kids. I love my family and friends, relaxing with a latte and reading a good book. This is just my piece of the internet where I share the recipes I try and the crafts & DIY projects I make. I hope you'll stick around.

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